Classic risotto is made from either Carniola or Arborio rice. But today we will cook risotto differently. As there is not constant stirring required and we will use the overnight rice to make risotto taste as good as it does in a traditional way.
Overnight rice 3 cups
1 Cream Cheese
A whole block of cream cheese
1 Fresh cream
25g of Mixed vegetables
Chopped up mushrooms
- Firstly, heat the oil then fry the mushrooms and mixed vegetables together.
- Cook until a good smell arises, then add the cream cheese in.(Cut the block of cream cheese into pieces for easy handling).
- Add the rice and cook, while stirring.
- To the cooked rice add fresh cream, cook over medium heat, stirring, until the cheese melt and the puree is incorporated evenly. Lastly, add baby Spanish and season with salt.